Apple Pie Pops

Ingredients

• 1.5 cups apples peeled thinly sliced ()
• 1 tablespoon butter 
• 0.3 cup mrs richardson's butterscotch caramel sauce 
• 8  celery stalks with round ends)
• 1  egg whites beaten
• 0.1 teaspoon ground cinnamon 
• 1 teaspoon juice of lemon 
• 1.5 teaspoons milk 
• 2 tablespoons powdered sugar 
• 1  pie crust dough refrigerated softened
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• cutting board

Directions

1. In 8-inch skillet, melt butter over medium heat.
2. Add apples and lemon juice; cook, stirring occasionally, until apples are almost tender. Stir in 1/4 cup caramel topping; continue cooking until sauce is thick and coats apples. Set aside.
3. Meanwhile, heat oven to 400F. Unroll pie crust onto cutting board. Using 3-inch round cutter, cut out 12 rounds.
4. Place 6 rounds on ungreased cookie sheet. Spoon fruit mixture evenly onto each round to within 1/2 inch of edge.
5. Place 1 craft stick in each filling from center to edge of round.
6. Flatten remaining rounds until 4 inches in diameter.
7. Brush underside of each round with egg white; place over fruit. Press edges together; seal with fork.
8. Cut small slit in top crusts to vent steam.
9. Brush tops with remaining egg white. In another small bowl, mix 1 teaspoon sugar and the cinnamon; sprinkle over tops.
10. Bake 12 to 15 minutes or until crust is golden brown.
11. Remove from cookie sheet to cooling rack; cool at least 10 minutes before serving. In small bowl, mix Glaze ingredients until smooth.
12. Drizzle glaze over pops.